Maple Thyme Roasted Root Vegetables

Read it through once before you start the pan.

1. 1Step 1. Preheat the oven to 220°C (200°C convection) and line 2 large sheet pans with parchment paper.
2. 2Step 2. Cut the carrots and parsnips into 5 cm lengths, halving thick ends, the rutabaga into 2 cm chunks and the beets into 1.5 cm chunks, kept separate.
3. 3Step 3. Toss the carrots, parsnips and rutabaga with 2 tablespoons of the olive oil, half the salt, the black pepper and the thyme. Spread in a single layer over 1½ pans.
4. 4Step 4. Toss the beets with the remaining olive oil and salt, and spread them in a single layer at the other end of the second pan.
5. 5Step 5. Roast for 25 minutes, swapping the pans between shelves halfway through, until the edges start to brown.
6. 6Step 6. Drizzle the maple syrup over the vegetables and turn each group in place with a spatula, keeping the beets at their end of the pan.
7. 7Step 7. Roast for 12 minutes more, until tender when pierced and sticky at the edges, then serve hot.